How to make Chicken Soup and Tomato Soup....easiest way.?!
How to make Chicken Soup and Tomato Soup....easiest way.?
Answers: Quick Chicken Soup
SUBMITTED BY: Deb Noah
"This is a quick and easy recipe, yet it makes a tasty, mostly homemade chicken soup."
COOK TIME 30 Min
READY IN 30 Min
SERVINGS & SCALING
Original recipe yield: 2 servings
US METRIC
About scaling and conversions
INGREDIENTS
2 (14.5 ounce) cans chicken broth
2 cups baby carrots
1 onion, chopped
1 clove garlic, minced
1/8 teaspoon celery salt
2 skinless, boneless chicken breast halves
1 tablespoon chopped fresh cilantro (optional)
DIRECTIONS
Bring the chicken broth to a boil in a medium saucepan over medium high heat. Add the carrots, onion, garlic and celery salt.
Reduce heat to low and add the chicken breast. Cover and simmer for 20 minutes.
Carefully remove the chicken breast, cut it into chunks and return it to the pot. Stir in the cilantro OR dill to taste.
Quick and Delicious Tomato Soup
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For tomato soup lovers, this takes simple canned soup to the next level. Grilled cheese sounds good right about now...
Serves: 8
Preparation time: 13 minutes
Ingredients:
1 14.5-oz. can diced tomatoes, drained
2 10.75-oz. cans tomato soup
4 cups 2% milk
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup grated parmesan cheese
In a large saucepan over medium-high heat, combine tomatoes, soup, milk, salt and papper until simmering. Divide into bowls or soup cups and garnish with cheese. open a can of Campbell's, heat to desired tempature, and enjoy! I just made a batch of chicken noodle soup last night for myself and my hubby who are both battling colds and bronchitis right now. EW!
I just took a box of chicken broth (one of those newer resealable kind) it's about 4 cups. I put a couple of chicken breasts in the broth and brought it to a boil until the chicken was cooked. I removed the chicken breasts, threw into the broth about a cup each of sliced carrots and celery and simmered until almost tender. I cubed the chicken and tossed that back in as well. I also added a sprinkle of salt and black pepper. Once the carrots and celery are getting soft, I put in about a cup of medium egg noodles and simmered for about 15 minutes until the noodles are soft.
Now, I don't know how to make tomato soup, but I make the BEST and easiest veggie soup that I LOVE. All you do is take a big can of V-8 or just tomato juice, a package of frozen mixed vegetables, and a diced onion and throw it all in a pot. Bring to a boil, and simmer until the veggies are cooked. YUM! Put chicken and tomato into boiling water and boil.
ps: It might taste better if you pluck it first. I use the frozen, skinless chicken breasts, roast them in an oven so they are fully cooked, and cut them in bite size chunks, then I use a slow cooker, crock pot add peeled potatoes, carrots, use canned or boxed chicken broth, and the only spice I add is garlic salt, allow it to cook all day and 1/2 hour before you serve it, add noodles. You can't cook the noodles all day with the soup or it will turn into a giant hard lump of soup.
Tomato Soup, I use ketchup in a bowl of water and heat it up in the microwave.
When i take a woman out on a date to a fancy restaurant I order us each a cup of hot water, then I use the ketchup already on the table and make us each tomato soup and its free, the restaurant can't charge us, great free meal. Mexican chicken soup
1 tablespoon butter or margarine
1 tablespoon sunflower oil
500g skinned and deboned chicken breasts, cut into 2cm cubes
4 cups chicken stock
2 medium sized carrots, peeled and thinly sliced
2 medium sized sticks celery, thinly sliced
1 large onion, peeled and finely chopped
2 cups corn kernels
2 tablespoons finely chopped parsley
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup tinned, peeled and chopped tomatoes
1/4 cup chopped bottled green chillies
2 cups crumbled tortilla chips
In a 5-6 lite saucepan over moderate heat, melt the butter in the oil.
Add the chicken and ligthly brown, stirring occasionally - about 5 minutes.
Add the stock, carrots, celery, onion, corn, parsley, salt, pepper, tomatoes and chillies.
Cover and simmer for 20 minutes.
Sprinkle with tortilla chips.
Serves: 4